Mozzarella stuffed elk meatballs & red wine tomato sauce

There’s nothing better than a heavenly hearty meal on a Sunday night. Mozzarella stuffed elk meatballs drowned in red wine tomato sauce served up with some fried basil and crusty bread. What else could you ask for? You could also make this dish using venison, beef or veal.

In a separate bowl tear bread into small pieces and soak in milk for 5 minutes. Squeeze milk from bread and place in another larger bowl. Add elk burger, egg, parmigiano-reggiano, onion mixture and mix with your hands.

Take elk mixture and begin to form meatballs being sure to add a mozzarella cheese ball in the center of each meatball. The meatball sizes are up to you. You can make them small, medium or large depending on how you want to serve this dish up. Place meatballs on a cookie sheet and refrigerate for 30 minutes to an hour.

Add remaining oil to cast iron skillet over medium high heat. Place each meatball into skillet and cook on all sides. Remove meatballs from pan when browned.

10 Comments

Kelly W

Great recipe! I let them slow cook in the tomato sauce for a while longer than prescribed but they turned out extremely tender. I also added a little more wine than the recipe calls for but that’s just a personal taste thing.

My husband got an elk this year so I’ll be a frequent visitor of your site – all of the recipes look amazing! I’ll comment each time I try one 🙂

NevadaFoodies

Patty lough

I just put my Elk meatballs in fridge to chill. I’m putting them in homemade spaghetti sauce after I fry them and serving with pasta. I can’t wait to taste them. My son and husband are out Bow Deer hunting now. The aroma in the house will knock there socks off when they get home.

Wild Game Foodie

Do you think I can bake these instead of frying on stovetop? If so, suggestions as to how long so they will be cooked through? Will be making them appetizer sized, so little smaller than a ping pong ball.

NevadaFoodies

YES! If you make them to be appetizer small, I would bake them at 400 degrees for 25-30 minutes and then place them in the tomato sauce. If you aren’t using a sauce, I would still bake for the same time and at the same temperature, checking on them and then seeing if you need to bake for a few more minutes. (it will always depend on the size).

Wild Game Foodie

Katherine Hodgson

This is my favourite meatball recipe. I just received about 50 lbs of ground elk from my husband and I didn’t know what to do with it. I made meatloaf, burgers… but these meatballs are the best!! I usually sub half with ground pork or beef for extra fat. The meatballs have wonderful flavour. The fresh mozzarella adds a nice touch! Also the sauce…just perfect!

I made these meatballs tonight with 1 lb. ground elk and 1 lb. ground beef (grass-fed), and they was delicious! I wasn’t too sure about the mozzarella at first, but they were a big hit with my family. Thanks! It was my first time cooking with elk, and definitely not my last.

Oh that’s terrific… they are so amazing. Have you cooked pheasant? We just got some and this will be my first time. If you have suggestions – would love to hear them. Let me know how cooking the rest of your elk goes. – Kristy

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Wild Game Recipes | Made in Nevada

I never grew up in a family of hunters or outdoorsmen. I never knew what it was like to go fishing, camping, shoot a gun or even think of harvesting an animal for food. Then at an early age I met a hunter who introduced me to an entirely new world I never knew existed. What can I say… I was hooked. I learned how to cast a fly rod, how to clean a fish, how to spot-n-stalk, how to pull the trigger and then I quickly learned about respect.READ MORE